Pilot-Scale Production of Inulin from Chicory Roots and its Use in Foodstuffs

摘要: ABSTRACT For the isolation of inulin from chicory roots first a raw juice was produced, on one hand, by aqueous extraction sliced and, other, grinding and wet milling whole roots. After filtration, juices obtained were evaporated under vacuum to about 40% (w/w). being subjected slow cooling precipitated in crystalline form separated dried. Though this way appeared be possible, purification its proved difficult. that reason yield as well purity achieved not satisfactory. The residual syrup found rich low-molecular carbohydrates which had escaped crystallization. As another process variation been purified normal filtration processed further ultrafiltration. In way, it possible obtain retentate consisted nearly pure (degree 98.6%). This immediately ready for spray-drying. samples isolated examined their chemical, physical functional properties. With example, produce low-fat chocolate cream, sensorily comparable with commercial product some products adding maltodextrins cream.